February 2019 issue of International Journal of Food Science and Technology (IJFST) has been published online and is freely available for members.
Research from this issue include:
- Effects of microwave and water bath heating on the interactions between myofibrillar protein from beef and ketone flavour compounds
- Supercritical CO2 extraction of grape seeds oil: scale-up and economic analysis
- Metabolites composition and variation in processing waste of water chestnut
And much more!
For IFST member the International Journal of Food Science and Technology is available free of charge online and in print form at discounted rates. Find out more and access for members!
